Rice Recipe: Chestnut and Wild Mushroom Rice Stuffing

Recipe Category: Side Dish

Chestnut & Wild Mushroom Rice Stuffing

Cooking Instructions

Try something deliciously different this Thanksgiving by preparing this rice-based stuffing to fill your turkey. Rich, earthy and flavorful, it will give your holiday feast the wow-factor that makes meals memorable.

In a large skillet over medium heat; add 2 tbsp (30 mL) butter, onions and celery and cook for 5 minutes. Add mushrooms and garlic; stirring often, for 5 minutes or until tender. Add sage, thyme, rosemary and half each of salt and pepper.

Cook for 2 to 3 minutes or until fragrant. Pour in wine and chicken broth. Scrape brown bits from the pan; simmer for 3 minutes. Add rice, chestnuts and parsley to skillet mixture and let cool completely.

Preheat oven to 425°F (220°C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper. Toss rice mixture with eggs until well combined.

Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes then reduce temperature to 350°F (180°C).

Roast, basting with pan juices every 30 minutes, for about 3 hours or until an instant read thermometer registers 180°F (85°C) when inserted into the inner thigh. Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter; carve and serve with stuffing on the side.

Ingredients

1/4 cup butter, divided
1 cup chopped onion
1 cup chopped celery
4 cups coarsely chopped, mixed fresh mushrooms
1 clove garlic, minced
1 tbspchopped fresh sage leaves
2 tsp each finely chopped fresh thyme and rosemary leaves
2 tsp salt, divided
1 tsp pepper, divided
1/4 cup dry white wine
1/4 cup chicken broth
4 cups cooked U.S. long grain white or brown rice
1 cup  coarsely chopped roasted chestnuts
2 tbspchopped fresh parsley
2 eggs, beaten
1  turkey, 14 to 16 lb (7 to 8 kg)

Nutritional Value

Per Serving (Size): 1/10 portion turkey and stuffing
Calories 822
Fat (g)26
Protein (g)110
Carbs (g) 29
Fibre (g) 2
Sodium (mg) 1007


Source: www.riceinfo.com

Servings: 10